Cornmeal Cups with Black Bean Corn Salsa

These cornmeal cups are wonderful. You will find yourself using these with many different fillings. They are great with barbecue.

⅓ cup butter, softened

4 ounces cream cheese, softened

1 cup all-purpose flour

½ cup cornmeal

⅛ teaspoon salt

Black Bean Corn Salsa (recipe follows)

Preheat the oven to 350 degrees. Cream the butter and cream cheese in a medium bowl until light, about 2 minutes. Add the flour, cornmeal, and salt and mix well. Pour out onto plastic wrap and place in the refrigerator for 30 minutes. Shape into 1-inch balls and press into miniature muffin tins. The pastry should come up to the rim. Lightly prick the bottoms once with a fork. Bake for 15 to 18 minutes. Cool and fill each cup with 1 tablespoon Black Bean Corn Salsa.

Makes 36 cornmeal cups.